Name: Bucatini all’Amatriciana
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 180 g Pasta, bucatini style preferred; 1½ L Water, for boiling pasta; 1 tsp Salt, mostly for pasta water; 90 g Guanciale, cut into small strips; ¾ cup Tomato Puree, smooth; ¼ tsp Chilli Flakes, optional warmth; ⅓ cup Pecorino Romano Cheese, finely grated; ½ tsp Ground Black Pepper, freshly ground if possible

30 mintotal

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Ingredients

180 gPastabucatini style preferred
1½ LWaterfor boiling pasta
1 tspSaltmostly for pasta water
90 gGuancialecut into small strips
¾ cupTomato Pureesmooth
¼ tspChilli Flakesoptional warmth
⅓ cupPecorino Romano Cheesefinely grated
½ tspGround Black Pepperfreshly ground if possible

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is needed; cook the guanciale slowly before adding tomato so the fat seasons the sauce.

Method

Bring the measured water to a boil. Add the measured salt and cook the pasta until just al dente.
Reserve a small ladle of pasta cooking water, then drain the pasta.
Cook the guanciale in a dry pan over medium heat until the fat renders and the edges turn lightly crisp.
Add chilli flakes and tomato puree. Simmer until the sauce thickens slightly and the guanciale flavor blends into the tomato.
Add the drained pasta and toss well. Add a splash of reserved pasta water only if needed.
Turn off the heat. Add Pecorino Romano Cheese and black pepper powder, then toss until the sauce coats the pasta.
Serve hot immediately.

How to tell it's done

The sauce should cling to the pasta, with crisp-edged guanciale and a sharp cheese finish.

Getting it right

Tip

Render guanciale slowly so the fat becomes the base of the sauce without burning the meat.

What to serve it with

Serve as a rich lunch or dinner pasta with a simple salad.

Common mistakes

The guanciale burns or the sauce tastes greasy.: Cook the guanciale over medium heat, then simmer the tomato until it clings to the pasta.

Substitutions

Use generic Pasta if bucatini is unavailable; the dish remains Amatriciana because the sauce identity is intact.
Pancetta is a practical fallback for Guanciale, but the flavor will be less traditional.
Use less chilli flakes if you prefer a gentler version.

Storing and reheating

Refrigerate Amatriciana for up to 3 days. Reheat gently with a splash of water; freezing sauced pasta is not recommended.

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